Newsflash to no one… I really like coffee! While I may have evolved from vanilla lattes to mushroom coffee over the years, our coffee bar has always been one of the most popular spots in the house. I’ve made a hobby of coming up with delicious coffee drink recipes at home, so when I started seeing post after post about this trendy whipped dalgona coffee, I knew I had to try it!
With a little Wellness Mama spin, of course…
The Origin of Dalgona Coffee
Dalgona coffee originated in Korea and is named after a simple honeycomb candy sold by street vendors (the color of the whipped coffee is exactly the color of the molten candy that it’s named after). Photos of this beautiful layered whipped coffee were soon all over TikTok and social media platforms, and the at-home experimenting began!
The best thing about dalgona coffee (besides how it tastes) is it doesn’t require an espresso machine or any special ingredients, but tastes like something you’d pay top dollar for in a fancy coffee shop.
Basically, dalgona coffee is instant coffee, sugar, and water whipped into a cloud-like consistency and plopped atop a glass of milk. Stir the whipped coffee and milk together and you have the foamy quality of a coffee shop latte!
Is it Hard to Make Dalgona Coffee at Home?
Nope. Not at all. That’s why it’s so popular. All you have really have to do is whisk together instant coffee granules, sugar, and hot water until it’s fluffy.
I tried a few different methods of mixing and they all worked well. I experimented with the whisk attachment on a stand mixer, a hand-held mixer, and some good-old-fashioned hand mixing with a whisk.
Is Dalgona Coffee Hot or Cold?
Either one! You need to use a little hot water for the coffee part so that the sugar crystals will dissolve, but the milk layer can be warmed or iced. I’ve tried it both ways and they’re both delicious.
Dalgona Coffee Recipe: The Wellness Mama Way
I often make my own coffee at home because by making them myself I’m able to avoid ingredients that I don’t care for and customize it to my tastes. Not to mention the fact that it’s so much cheaper to just make it myself, and I don’t have to leave the house to get it!
For this recipe I used my favorite instant coffee from Four Sigmatic. It’s a really tasty coffee made out of… mushrooms! Nope, I haven’t gone crazy. You can read more about it and why I love this superfood coffee here.
For the sugar I use either coconut sugar or organic cane sugar. I’ve played with a couple of twists on the traditional recipe by replacing half of the coffee with cocoa powder for a dalgona mocha or replacing ½ a teaspoon of the water with vanilla extract for a dalgona vanilla latte.
My favorite milk to serve it over is macadamia milk, but you can use regular milk or any nut milk.
Ready to give it a try? Grab a whisk and go for it!
Dalgona Coffee Recipe
Ingredients
- 2 packets Four Sigmatic instant coffee (or 2 TBSP instant coffee granules)
- 2 TBSP coconut sugar (or cane sugar)
- 2 TBSP water (hot)
- 8 oz milk (warmed or cold)
Instructions
- In a medium size bowl or the bowl of a stand mixer combine the instant coffee, sugar, and hot water.
- Whisk until light colored and fluffy.
- Pour milk in a mug and dollop the whipped coffee on top.
- Stir to combine and enjoy!
Notes
For more interesting history on dalgona coffee and how it came about in Korean culture, see this post.
Have you tried making dalgona coffee yet? Did you succeed?
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I been making this coffe for a few years now, I do a little different so, in a mixer a combined 50 grams of granulated coffee, 1 and a half cup of sugar, 200ml of warm water, blend until look like a whipped cream, store in glass jars in the freezer.
That sounds amazing! I love coffee too! Would this recipe still work if I substituted swerve or stevia in place of the coconut/cane sugar? I’m a Type 1 Diabetic so no carb coffee works the best if I really want to enjoy it. Thanks I can’t wait to try this recipe!
I think the sugar helps with the texture but you could try without and just make sure to use a mixer and not a blender (smooth blade) to see if it worked. I’m also experimenting with a protein or collagen option in place of the sugar and will keep you posted.
Tastes just like the much loved Cyprus Frappe! Exactly the same, except its all blended together in the end, maybe with ice on super hot days. I find that you do not need any sweetener if you have a good quality milk or milk substitute (it is that good people!)
I made it with honey instead of sugar and it turned out great!